Jalapeños en Escabeche (Pickled Chilies)
Notes: If making these pickled chiles up to two months ahead, cover and chill. Or buy canned jalapeños en escabeche.
Yield: Makes 8 to 10 servings
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Amount per serving
- Calories: 130
- Calories from fat: 76%
- Protein: 1g
- Fat: 11g
- Saturated fat: 1.4g
- Carbohydrate: 8.8g
- Fiber: 1.2g
- Sodium: 8.7mg
- Cholesterol: 0.0mg
- 1 pound fresh jalapeño chilies
- 2 carrots (6 oz. total)
- 1 onion (6 oz.)
- 2 cups distilled vinegar
- 1/2 cup salad oil (or 1/4 cup each salad oil and olive oil)
- 3 or 4 garlic cloves, peeled
- 1 teaspoon dried oregano, crumbled
- 1 dried bay leaf
- Salt and pepper
- 1. Rinse jalapeños and pierce each with a fork. Peel carrots and cut crosswise into 1/4-inch slices. Peel onion and cut vertically into 1/4-inch slivers.
- 2. In a 3- to 4-quart pan over high heat, combine jalapeños, carrots, onion, 2 cups water, vinegar, oil, garlic, oregano, and bay leaf. Bring to a boil.
- 3. Reduce heat and simmer just until carrots are tender-crisp when pierced, 5 to 8 minutes. Add salt and pepper to taste.
- 4. Pour into jars, cover, and refrigerate at least 1 day. Use a slotted spoon to serve.
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